The primary difference between rosé and rosé blush often comes down to sweetness: rosé blush tends to be sweeter than traditional rosé wines.
Here's a breakdown:
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Color: Both rosé and rosé blush get their pink hue from brief contact with red grape skins. The length of this contact determines the intensity of the color.
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Winemaking Process: The winemaking process is similar for both. Red grapes are crushed, and the juice is allowed to macerate with the skins for a short period. This extracts color and some tannins. Then, the juice is separated from the skins and fermented like a white wine.
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Sweetness Level: This is the key differentiator.
- Rosé: Generally drier with less residual sugar.
- Rosé Blush: Often sweeter due to the fermentation process being halted earlier, leaving residual sugar behind. This sweetness can make blush wines more approachable for some palates.
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Flavor Profile:
- Rosé: Can exhibit a wide range of flavors, from dry and crisp with notes of strawberry, raspberry, and citrus, to slightly more complex with hints of melon or even spice.
- Rosé Blush: Typically features fruity and sweet flavors, often with prominent notes of strawberry, watermelon, and candy-like sweetness.
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Examples: While "rosé blush" isn't a formal category, wines like White Zinfandel are commonly considered blush wines due to their noticeable sweetness. Many rosés from Provence, on the other hand, are known for their dryness.
In summary, while both rosé and rosé blush share a similar winemaking process and pink color, rosé blush wines are generally sweeter than traditional rosé wines because the fermentation process is stopped earlier, leaving residual sugar.
